Olive Garden Minestrone
Shirley Grauberger
ingredients
- 3 tbsp. Olive oil
- 2 tbs. Minced fresh parsley
- 1 cup minced white onion
- 1 1/2 tsp. Dried oregano
- (about 1 small)
- 1 1/2 tsp. Salt
- 1/2 c chopped zucchini
- 1/2 tsp. Ground black pepper
- 1/2 c frozen cut Italian green beans
- 1/2 tsp. Dried basil
- 1/4 tsp. Dried thyme
- 1/2 c minced celery (about 1/2 stalk)
- 2 bay leaves
- 3 cups hot water
- 4 tsp. Minced garlic (about 4 cloves)
- 4 cups fresh baby spinach
- 1/2 cup small seashell pasta
- 4 cups vegetable broth
- 2 15 oz. Cans red kidney beans drained
- 2 15 oz cans small white beans drained
- 1 14 oz can diced tomatoes
- 1/2 c julienned or shredded carrot
directions
- 1
Heat olive oil over medium heat in a large saucepan or stock pot. Saute onion, zucchini, green beans, celery and garlic in the oil for 5 minutes or until onion begins to turn translucent.
- 2
Add broth to pot, plus drained beans, tomatoes, carrot, spices, bay leaves, and hot water. Bring soup to a boil, then reduce heat and simmer for 20 minutes.
- 3
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired soup thickness.
- 4
Can use frozen spinach that is thawed and water squeezed out.
Source: Shirley Grauberger
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